کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
8876308 1623723 2018 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Modeling the effect of temperature on the hydration kinetic whole moong grain
ترجمه فارسی عنوان
مدل سازی اثر دما بر دانه کوهی جنبش
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم کشاورزی و بیولوژیک (عمومی)
چکیده انگلیسی
Water hydration characteristics of moong at temperatures of 25, 35, 45 and 55 °C were determined and three major dimensions (length, width and thickness) and moisture content were determined at time interval varying from 0 to 500 min. Peleg's model and Fick's second law of diffusion were used to simulate water absorption and effective diffusivity with varying temperature. Peleg's equation was adequately capable of predicting the experimental condition and the rate constants k1 and k2 were decreased with increased soaking water temperature from 0.5132 to 0.1081 and 0.0165 to 0.151, respectively. Effective diffusivity of water increases from 1.12 × 10−11 to 1.98 × 10−11 m2/s over the temperature range. Reduction of activation energy with temperature and temperature dependency of diffusivity coefficient was also described by Arrhenius equation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of the Saudi Society of Agricultural Sciences - Volume 17, Issue 3, July 2018, Pages 268-274
نویسندگان
, , ,